Description
A single-dish Tex-Mex casserole combining seasoned ground beef or plant-based protein, melted cheese, pinto beans, and smoky tomato sauce. Slow-cooked for 6-8 hours, it delivers rich flavor and perfect texture for busy meals.
Ingredients
Ground beef or plant-based alternative, 1 lb (450g)
Tomato sauce (or crushed fire-roasted tomatoes), 16 oz (480ml)
Diced green chilies, 2 x 4 oz cans
Rinsed pinto beans (or black beans), 2 cans (15 oz each)
Velveeta or Monterey Jack cheese, 8 oz block
Old El Paso taco seasoning, 1 packet (or 1 tsp chili powder + 0.5 tsp cumin)
Olive oil, for sautéing
Lemon juice or lime juice, for garnish
Optional: Dried chilies (rehydrated)
Optional: Tortilla chips, evaporated milk (for richer texture)
Instructions
Sauté onion and garlic in olive oil until softened (5 minutes)
Add ground beef or plant-based alternative and cook until browned (8 minutes)
Stir in tomato sauce, water, chilies, and taco seasoning
Spread half the mixture in a 6-quart slow cooker
Layer tortilla chips over the beef base
Top with remaining beef, beans, and half the shredded cheese
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours
Add remaining cheese 30 minutes before finish time
Garnish with fresh cilantro and lime juice before serving
Notes
Substitute chilies with rehydrated dried chilies for smoky depth
Use halal mushroom-based meat substitutes for plant-based option
Rinsed beans reduce gas potential
Add 1/2 cup evaporated milk to sauce for creamier texture
Optional: Add optional tortilla chips for crispy topping
- Prep Time: 15
- Cook Time: 360
- Category: Baking
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 40mg